黄 静¹，后鹏飞^1*，胡继贵^1*，万玉军¹，任元元¹，李南臻¹，吴奇谦¹，赵 轩²

（1.四川省食品发酵工业研究设计院有限公司，成都611130；2.成都医学院，成都610599）

摘要：该文研究了木糖葡萄球菌和肉葡萄球菌混合发酵对腊肉品质的影响。结果显示，与对照组相比，实验组在色泽、香气、滋味等方面的感官评分更优，硬度更低，咀嚼性更优；酸价、过氧化值更低；蛋白质降解指数提高了18.74%；实验组和对照组中分别鉴定出61和44种挥发性风味物质，其中实验组的醇类、醛类、酮类等6类物质含量较对照组均显著增加（P＜0.05）。综上，混合接种木糖葡萄球菌和肉葡萄球菌可以延缓腊肉脂肪氧化、促进蛋白质水解、改善质构特性并提升风味。该研究为传统腊肉现代化生产提供了理论支撑和技术支持。

关键词：腊肉；肉葡萄球菌；木糖葡萄球菌；品质变化

中图分类号：TS251.5 文献标识码：A 文章编号：1674-506X（2025）05-0050-0008

Effect of Mixed Inoculation of Staphylococcus xylosus and Staphylococcus carnosus on the Quality of Chinese Bacon

HUANG Jing¹，HOU Pengfei^1*，HU Jigui^1*，WAN Yujun¹，REN Yuanyuan¹，LI Nanzhen¹，WU Qiqian¹，ZHAO Xuan²

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China；

2.Chengdu Medical College，Chengdu 610599，China）

Abstract: This paper studied the effect of mixed fermentation of Staphylococcus xylosus and Staphylococcus carnosus on the quality of Chinese bacon. The results indicated that compared with the blank group， the experimental group exhibited better sensory scores in color， aroma， and taste； lower hardness and better chewiness； lower acid value and peroxide value； protein degradation index increase of 18.74%. 61 and 44 volatile flavor compounds were identified in the experimental group and blank group， respectively， in the experimental group，the contents of 6 categories of substances such as alcohols，aldehydes and ketones were all significantly higher （P＜0.05） than the blank group. In conclusion，mixed inoculation of Staphylococcus xylosus and Staphylococcus carnosus could delay fat oxidation， promote protein hydrolysis， improve texture characteristics，and improve flavor in the Chinese bacon. This study provides theoretical and technical support for the modernization of traditional Chinese bacon production.

Keywords: Chinese bacon；Staphylococcus carnosus；Staphylococcus xylosus；quality change

doi: 10.3969/j.issn.1674-506X.2025.05-006